奶酪成熟过程中细菌的L-甲硫氨酸分解代谢途径的多样性
Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.
作者信息
Bonnarme P, Psoni L, Spinnler H E
机构信息
Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, Centre de Biotechnologies Argo-Industrielles, 78850 Thiverval-Grignon, France.
出版信息
Appl Environ Microbiol. 2000 Dec;66(12):5514-7. doi: 10.1128/AEM.66.12.5514-5517.2000.
Abstract
Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. L-Methionine and alpha-keto-gamma-methyl-thio-butyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all the bacteria tested. No L-methionine deaminase activity could be detected in any of the ripening bacteria and L-methionine aminotransferase was detected in CFEs of Brevibacterium linens, Micrococcus luteus, and Corynebacterium glutamicum. The results suggest that several pathways for L-methionine catabolism probably coexist in these ripening bacteria.
摘要
对五种奶酪成熟细菌中可能参与甲硫醇生成的酶活性进行了测定，并鉴定了产生的主要硫化合物。在所有测试细菌的全细胞和细胞提取物（CFE）中均检测到L-甲硫氨酸和α-酮-γ-甲基硫代丁酸脱甲硫醇活性。在任何一种成熟细菌中均未检测到L-甲硫氨酸脱氨酶活性，而在亚麻短杆菌、藤黄微球菌和谷氨酸棒杆菌的CFE中检测到L-甲硫氨酸转氨酶。结果表明，这些成熟细菌中可能同时存在几种L-甲硫氨酸分解代谢途径。
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